This is a creamy macaroni salad built around roasted shrimp, fresh dill, and a tangy mayo-sour cream dressing. It comes together in 40 minutes, holds well in the fridge, and feeds six people without much fuss. If you need a make-ahead dish that actually tastes better the next day, this is a reliable one.
What makes this version work
Two things separate this from a bland deli-case macaroni salad. First, the shrimp are roasted at 400ยฐF rather than boiled โ that dry heat firms them up and concentrates their flavor, so they stay distinct in the salad instead of turning rubbery or watery. Second, the dressing uses both mayonnaise and sour cream (or Greek yogurt), which gives it enough body to actually cling to the pasta rather than pool at the bottom of the bowl. The small amount of Dijon and white wine vinegar cuts the richness so the whole thing stays bright rather than heavy.
Troubleshooting
- Salad tastes flat after chilling: Cold mutes salt and acid. Taste it straight from the fridge and add a small squeeze of lemon juice and a pinch of salt before serving โ this is almost always necessary.
- Dressing is too thick to coat the pasta evenly: Stir in cold water or a splash of pickle brine, one teaspoon at a time, until it loosens. Do this before folding in the shrimp so you donโt break them up.
- Peas turn dull green and mushy: Make sure theyโre fully thawed and patted dry before adding. If they go in wet or still partially frozen, they release water into the dressing and lose their color.
- Shrimp release liquid into the salad: This usually means they werenโt patted dry before roasting, or they were overcrowded on the pan and steamed instead of roasted. Use a full sheet pan and a single layer with space between each shrimp.
- Red onion is too sharp: Soak the minced onion in cold water for 10 minutes, then drain and pat dry. It keeps the crunch but loses the harsh bite.
Make-ahead notes
This salad is genuinely better after a few hours in the fridge โ the dressing absorbs into the pasta and the dill flavor deepens. You can make it up to 24 hours ahead and store it covered in the refrigerator. After that, the pasta starts to soften too much and the shrimp lose their texture. If youโre making it the night before, hold back about two tablespoons of dressing and stir it in just before serving to freshen everything up. The capers and celery stay crisp overnight, but if you want maximum crunch, add the celery right before serving. Dress it at the table if youโre bringing this to a picnic or potluck โ a pre-dressed salad that sits out for more than an hour goes limp fast. Keep the dressed salad cold; shrimp should not sit at room temperature for more than two hours.
Shrimp and Dill Macaroni Salad
Equipment
- Large pot
- Sheet pan
- Colander
- Large mixing bowl
- Whisk
- Chef's Knife
- Cutting board
- Measuring cups and spoons
- Microplane zester
- Instant-read thermometer
Ingredients
Cook pasta & roast shrimp
- 1 tbsp kosher salt for pasta water
- 12 oz elbow macaroni
- 1 lb large shrimp (31/40 count) peeled, deveined, patted dry
- 1 tbsp extra-virgin olive oil
- 1 tsp Old Bay seasoning
- 1 tsp lemon zest from 1 lemon
For the dressing
- ยพ cup mayonnaise
- โ cup sour cream or full-fat Greek yogurt
- 2 tsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 tsp white wine vinegar
- 1 tsp honey
- ยพ tsp kosher salt
- ยฝ tsp freshly ground black pepper
- 3 tbsp fresh dill, finely chopped
Fold-ins
- 1 cup celery, small-diced about 2 ribs
- โ cup red onion, finely minced
- ยพ cup frozen peas, thawed patted dry
- 2 tbsp capers, drained
To finish
- 1 tbsp fresh dill, finely chopped for garnish
- 1 tsp extra-virgin olive oil for drizzling, optional
Instructions
- Preheat, prep pans, and set the pot: Heat the oven to 400ยฐF / 205ยฐC with a rack in the center. Line a sheet pan with parchment for easy cleanup. Bring a large pot of water to a rolling boil for the macaroni.
- Season and roast the shrimp (6โ8 minutes): In a bowl, toss the shrimp with the olive oil, Old Bay, and lemon zest until lightly coated. Spread in a single layer on the prepared sheet pan and roast until opaque and just firm, 6โ8 minutes (shrimp should register 120โ125ยฐF / 49โ52ยฐC at the thickest point). Cool 2 minutes, then chop into bite-size pieces.
- Cook and cool the macaroni (8โ9 minutes): Salt the boiling water with the kosher salt for the pot. Add the macaroni and cook until al dente, 8โ9 minutes. Drain in a colander, rinse under cold water for 30โ45 seconds to stop cooking and remove excess surface starch, then shake well and let stand 2 minutes to steam-dry.
- Whisk the creamy dill dressing: In a large mixing bowl, whisk the mayonnaise, sour cream, Dijon, lemon juice, white wine vinegar, and honey until smooth and glossy. Season with kosher salt and black pepper, then whisk in the chopped dill until the dressing is emulsified and speckled with herbs.
- Fold the salad together: Add the cooled macaroni, celery, red onion, peas, capers, and chopped shrimp to the bowl. Using a flexible spatula, fold gently until everything is evenly coatedโavoid mashing the peas or breaking the pasta. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Chill, finish, and serve (15 minutes): Cover and chill the salad for 15 minutes so the flavors marry. Before serving, sprinkle with the reserved chopped dill and drizzle with a touch of olive oil. Serve cold or lightly chilled.
Notes
Chefโs Tips
- Pasta texture: Rinsing macaroni for a mayo-based salad removes excess surface starch, preventing gumminess and keeping the dressing silky rather than pasty.
- Shrimp doneness: Pull shrimp as soon as they turn pink and firm; residual heat will carry them to perfect juiciness. Overcooked shrimp become rubbery and weep water into the dressing.
- Dill balance: Fresh dill is assertive; chop it very finely for even distribution and bright flavor without grassy strands.
- Make-ahead: Toss up to 24 hours ahead; refresh with a splash of lemon juice and a spoon of mayo just before serving to restore shine.
- Swaps: Try small shells or cavatappi; substitute chopped cornichons for capers; half yogurt for a lighter dressing.
- Storage: Refrigerate in an airtight container up to 2 days. Keep chilled below 40ยฐF / 4ยฐC for picnic safety.
Nutrition
FAQ
Can I use frozen cooked shrimp instead of raw?
Yes, but skip the roasting step entirely โ pre-cooked shrimp will turn rubbery if you put them back in the oven. Thaw them completely, pat them dry, toss with the Old Bay and lemon zest, and fold them straight into the finished salad.
What can I use instead of sour cream?
Full-fat Greek yogurt is the closest swap and works cup-for-cup. Regular plain yogurt is thinner and will make the dressing runnier, so reduce it slightly and expect a lighter coating on the pasta.
Can I leave out the capers?
You can, but they add a briny pop that does real work in the flavor balance. If you donโt have capers, a tablespoon of finely chopped dill pickles or a small splash of pickle brine gets you close to the same effect.
My macaroni keeps absorbing all the dressing โ how do I fix this?
Make a little extra dressing and keep it separate in the fridge. Pasta absorbs dressing as it sits, especially overnight, so stirring in the reserved portion before serving brings the salad back to the right consistency.
Can I use dried dill instead of fresh?
Dried dill works in a pinch โ use about one teaspoon dried for every tablespoon of fresh called for. The flavor is earthier and less bright, so add a little extra lemon juice to compensate for what you lose in freshness.